Chocolate and Cheese Fondue for New Year’s Eve

December 31, 2008

Chocolate Bar Fondue from Real Simple

Being a Food Professional and Recipe Developer surely has it’s perks, but I’m asked so many food questions daily from friends and family on ideas for what to cook, especially on holidays such as New Year’s Eve. I have been thinking about fondue a lot lately. It’s very celebratory, versatile, unique, sexy, special, warm, comforting and memorable (kind of like me, just kidding). So, when freinds have been asking lately about New Year’s Eve, Fondue has been my staple answer. If you don’t want to do both the Cheese and Chocolate Fondue, just choose one. I will bet anything your guests will be very impressed and think you are so creative! Happy New Year’s to everyone, especially all my subscribers and great supporters that I mentioned on my December 25th blog.


Chocolate Fondue

Yield: 6 to 8 servings

Ingredients

1  cup  whipping cream

3  (4-ounce) semisweet chocolate bars, chopped

1  tablespoon  coffee liqueur, such as Kahlua (optional) 

Fresh strawberry, kiwi, pound cake, Assorted cookies, pretzel sticks, marshmallows

Preparation

1. Microwave whipping cream and chocolate in a microwave-safe glass bowl at HIGH 1 1/2 to 2 minutes, stirring every 30 seconds. Stir in liqueur.

2. Transfer to a fondue pot; keep warm, stirring occasionally. Serve with cookies, pretzels, fruit, and marshmallows.

 

Classic Cheese Fondue

Prep and Cook: about 25 to 30 minutes

Yield: about 8 servings

Ingredients

1/2 lb. grated Gruyere cheese (rind removed)

1/2 lb. grated Emmentaler cheese (rind removed

1 clove garlic 

1 cup dry white wine

1 tablespoon fresh lemon juice

3 ½ teaspoons cornstarch

1 tablespoon kirsch (optional)

Fresh pepper and nutmeg to taste

Preparation

1. Rub the inside of a medium saucepan with the peeled garlic clove. Throw away the garlic. Add the wine and lemon juice and bring to a simmer over medium heat.

2. In a medium bowl, mix the Gruyere and Emmentaler cheese with the cornstarch and toss. Stir the cheese mixture into the wine one small handful at a time. Make sure each handful is completely melted before adding another. The fondue can bubble a bit, but don’t let it boil. Season with the nutmeg and pepper. Stir in kirsch (optional).

3. Transfer to a cheese fondue pot and keep warm with burner. Serve right away.                       

Here’s what to dip:

-Crusty cubes of French or Italian bread

-Rye or sourdough bread cubes

-Grilled chicken or shrimp

-Sausage 

-Potatoes (roasted or boiled, baby potatoes work best)

-Asparagus spears

-Broccoli or cauliflower florets 

-Peppers

-Granny smith apple slices

 

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